Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, homemade chinese steamed buns with pork (nikuman). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Let's make meat mixture for Nikuman. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly. Mix all dough ingredients in a bowl.
Homemade Chinese Steamed Buns with Pork (Nikuman) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Homemade Chinese Steamed Buns with Pork (Nikuman) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook homemade chinese steamed buns with pork (nikuman) using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Homemade Chinese Steamed Buns with Pork (Nikuman):
- Prepare ＊＊Dough＊＊
- Get 1/2 cup Milk (125 ml)
- Prepare 1 Tbsp vegetable oil
- Take 1/4 tsp salt
- Prepare 1 cup all-purpose flour (250 g)
- Prepare 3 Tbsp Sugar
- Prepare 1 tsp dry yeast
- Get 1 tsp baking powder
- Prepare ＊＊Filling＊＊
- Make ready 170 g Ground Pork
- Prepare 3 shiitake mushrooms
- Take 1 Japanese leek or green onion（you don't have to use green part of leek）
- Take 1/2 Tbsp grated ginger root
- Take 1/2 tsp sesame oil
- Make ready 1/2 tsp salt
- Take 1 Tbsp soy sauce
- Get 1/2 tsp sugar
- Prepare 1/2 Tbsp mirin (sweet sake)
- Make ready to taste pepper
I always found the idea of making them a bit intimidating because I don't know what goes into making steamed buns. Make the dough: In a small pot over low heat, whisk together cornstarch and water. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん).
Steps to make Homemade Chinese Steamed Buns with Pork (Nikuman):
- Cut wax paper into 4 inch × 4 inch squares. Warm milk to body temperature.
- Mix all dough ingredients in a bowl. Knead for about 10 minutes. Cover a bowl with plastic wrap and let rise in warm place until double in size. (about 30 to 60 minutes.)
- Let's make the filling next! Mince leek and shiitake mushrooms. In a bowl, combine all the filling ingredients together. Keep in refrigerator.
- Punch down dough! Divide it into 8 equal sized pieces and roll it into ball shape. Cover loosely with clean well-wrung cloth. Bring water to boil and get a steamer ready.
- Roll each dough into flat circle shape with a rolling pin.
- Place 1/8 of filling mixture on a dough and wrap up, then put each of them on a piece of wax paper.
- When steam starts to rise from the steamer, turn down the heat. Place buns on steamer tray leaving about 2 inch between each buns.（Be careful not to get burned!! The steamer is very hot!!!) Put on the steamer lid. Turn the heat up to high and steam for 12 to 15 minutes.
- Yummy!
These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん). The savory buns are usually steamed inside the bamboo steamer and taste the best. Everyone has staples in their freezer–a pint of ice cream, a box of waffles, or a bag of frozen peas. The freezer staples I can't do without are frozen rice, frozen man-tou, frozen dumplings and finally, some sort of savory bun, like these steamed pork buns (baozi, 包子 in Chinese).
So that’s going to wrap this up with this exceptional food homemade chinese steamed buns with pork (nikuman) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
